Baked spiced meat

Ingredients for 1 servings:

• 1 kg meat, light (preferably veal or poultry)
• 200 g mushrooms
• some flour
• 100 ml cream
• 1 bay leaf
• 5 slices of cheese (e.g. Emmental)
• 5 slices of toast
• Lemon(s) – slices
• Worcestershire sauce
• salt and pepper
• Water
• Butter or olive oil for the sweat

Instructions

Working time approx. 45 minutes; Rest period approx. 1 day; Total time approx. 1 day 45 minutes

Own creation

Cook the meat in a broth made from water, 1 bay leaf, salt, and pepper until tender. Then let the meat cool in the broth. Then cut it into small cubes, discarding the fatty bits. Clean the mushrooms and cut them into small slices. Make a roux (can be made with butter or good olive oil). Use the remaining cooking broth from the meat to pour over the meat. The consistency should be neither too thin nor too thick. Add the diced meat, the mushroom slices, and a lemon slice to the sauce and finally season with Worcestershire sauce. Add the cream at the end. Let the seasoned meat stand in the refrigerator for a day. Pour into ovenproof dishes and place a slice of cheese on top. Bake in a preheated oven at 225°C until the cheese has melted. Serve with toast and a lemon slice. Serve with Worcestershire sauce on the side.